- In a large saucepan, cook the potatoes in salted water until they are tender. Shock them into cold water to cool and drain. Peel and cut into 1-cm (1/2-inch) slices.
- With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter a 33 x 20-cm (13 x 8-inch) baking dish.
- In a large skillet, brown the bacon in the oil. Add the onions and sauté until browned. Season with salt and pepper. Add oil as needed. Deglaze with the wine and reduce until almost dry. Add the potatoes, cream and blend well. Adjust the seasoning. Spread in the baking dish. Place the wheel of cheese on the potato, rind side up. Bake for approximately 40 minutes.
- Serve with a green salad.
One might think that tartiflette is a traditional Savoyard dish. Surprisingly, this dish was invented in the 1980s by the Interprofessional Reblochon Union to increase cheese sales. Since then, there have been some variations. Some add red peppers or broth. Me, I like to use a Quebec’s cheese. You can even extend the baking time. The cheese will melt and become a sauce for the potatoes. Simply remove the rind of the cheese on top and serve.